Heat olive oil in a skillet over medium heat. Add carrots, celery, onion, bacon, and garlic. Cook until bacon is browned and crispy, about 10 minutes.

Combine potatoes, broth, and water in a large pot. Bring to a boil; cook until potatoes can be easily pierced with a fork, about 10 minutes. Use an immersion blender to blend the mixture until nearly smooth.

Add the bacon mixture, almond milk, salt, pepper, and Italian seasoning to the pot. Cook until heated through, about 10 minutes.